Recipe: Best Waffles in Whole Wheat

I got an awesome recipe for waffles from my step-dad a few years back. It's been a tradition to have waffles for Christmas brunch. We didn't get to do that this year so I made some for New Year's Day instead.

Whole Wheat Waffles!

The original recipe calls for white flour but I like to tweak things. I've made them with whole wheat before but they weren't as fluffy. I fixed it! These are soft, a little bit chewy and have a nice wheat flavour without being uber heavy.

Crispy outside, soft and chewy inside.

Ingredients:

• 1 cup Whole Wheat Flour
• 4 tsp Baking Powder
• 1 tsp Salt
• 1 cup Milk
• 3 Eggs
• 1/3 cup Butter
• 3 tsp Vanilla

Directions:

Mix all the dry ingredients in one bowl. Separate the eggs so whites are in one bowl (NOT plastic - glass is best, metal is ok. Porous bowls won't let the whites aerate. ) and the yolks into another. Beat the whites until this form soft peaks. Add the milk to the yolks and beat. Melt the butter until just liquid. Add this slowly while beating to the milk and yolks. (If you overheat the butter it will start to cook the egg yolks. It's ok if there are some small lumps of solid butter; this will keep the waffles from sticking to the iron.) Add the wet to the dry and beat. It's ok if this sits for a while; it will allow the whole wheat to absorb more liquid and keep things soft. Add the vanilla and fold in the egg whites. Ladle into the waffle iron. What for the notification that it's cooked and enjoy! (Mine makes a slight 'click' and the red light goes off. Newer ones probably do something fancier. I got my old machine from my mom and I love it!)

Dry Ingredients

Egg Whites - Soft Peaks

Wet Ingredients

Fold in the Vanilla and Egg Whites

Ladle into the Iron

Waffle!

Plate of Waffles

Drenched in Homemade Chokecherry and Canadian Maple Syrup